CRISPY ZUCCHINI CAKES FOR THE COUP KITCHEN ENJOY DAN:

    CRISPY ZUCCHINI CAKES FOR THE SOUP KITCHEN by CHEF DAN:

Makes 24 cakes

INGREDIENTS:
6-8- cups shredded zucchini

1-1/2-teaspoons sea salt

1 cup Panko, seasoned with Italian Seasoning

1-cup quick cooking oats

1 onion, shredded

2 eggs, lightly beaten

4 cloves garlic, minced

2 tablespoon fresh dill, chopped, divided

1/2-teaspoon Seasoned Black Pepper

8 tablespoons vegetable oil, (used for frying as needed)

1 cup sour cream

2 teaspoon lemon juice

DIRECTIONS:

1.   Shred zucchini in a good processor.

2.   Toss with 1/2-teaspoon salt, in a bowl; let stand 5 minutes.

3.   Firmly squeeze zucchini to drain excess liquid; return to bowl.

4.   Stir in Panko, oats, onion, eggs, and garlic 1 tablespoon dill 1 tablespoon salt & 1/2-teaspoon pepper.

5.   Cover and refrigerate for 1 hour.

6.   Then shape into patties, (3-1/2--inch patty by 1/2-inch thick)

7.    Heat 2 tablespoon oil in a skillet over medium-high heat when sizzling.

8.   Place patties in the hot oil and cook in batches for about 7 minutes or until golden brown.

9.   Meanwhile, combine sour cream, lemon juice, and reaming dill and serve with pancakes.

ENJOY DAN:                                                                            BON-APPETITE!!